Natural's Style Chikoo Ice Cream Recipe | Sapota Ice Cream | How to Make Chikoo Ice Cream From Scratch | Ice Cream Recipes

Chikoo Ice cream #Recipe

This chikoo ice cream is one of the best ways to use up some ripe chikoo fruits. Chikoo is quite a sweet fruit and is particularly great in ice creams. With condensed milk and fresh cream in it, this ice cream is literally a no-fail recipe. Don't like the flavour of chikoo - no problem just use the fruit of your choice instead of chikoo and keep the rest of the ingredients same.

I have always been a fruit lover. My mom never had a chance to complain that I didn't have my share of fruits. The same cannot be said for veggies though - it was a different story altogether. Till date, I am very much a fruit person - in fact, there are very few fruits that I don't like much.

A few years back, when I had the fresh fruit flavoured ice creams at Naturals, I was sold to the idea. Since then I am in love with all sorts of fresh fruit ice cream. So, here I am today with a fresh fruit ice cream - made with chikoo fruit.  I had some ripe chikoo fruits and I couldn't think of another better way to use them. I went ahead and made this chikoo ice cream and I am so happy with the results.

You may also try my

Paan Ice cream
Dulce de Leche Kulfi
Thandai Kulfi
Malai Kulfi

Here I would like to tell you that when I was a kid, I didn't get to eat chikoo much. You see, this fruit wasn't local to my hometown and in those days eating local and seasonal was the norm. I remember having it the first time when we had gone to visit our grandparents.  I remember enjoying it - it was sweet, tender and succulent. Today, I relish a scoop of chikoo ice cream as much. Now,  I have one more weapon in my arsenal to beat the Pune heat this summer. The recipe is a breezy one, with no fancy ingredients. You can double or triple the recipe if you want to make it in bulk. 

Here is how you can make Natural's style Chikoo Ice Cream at home.

Natural's Style Chikoo Ice Cream Recipe 

Ingredients:

3-4 medium-sized ripe chikoo/sapota/sapodilla

400 ml full-fat milk

250 ml fresh cream (25% fat) - I used Amul fresh cream

200 g or 1/2 tin condensed milk - I used Amul Mithai Mate

Process :

1. Boil the milk in a thick bottom pan on low to medium heat till it is reduced to half in volume. It will take about 20 minutes or so. Keep stirring it while it heats to avoid burning. When done, let it cool down to room temperature.

2. Peel the fruit and cut them into chunks. Remove the seeds.

3. In a large blender jar, add the chikoo chunks and blend till finely puréed. Add the reduced milk and blend it for a few seconds.

4. Add cream to the mixture and blend it for another 1 minute. Now add the condensed milk and blend again for a minute so that the mixture is uniform.

5. Tip the mixture thus prepared in a freezer safe container. Put on the lid and freeze for 2 hours.

6. When it looks half frozen, take it out again and blend it in the mixer one more time and then put it back to freeze.

7. It will take about 5-6 hours to set. Take it out 5 minutes before serving. Scoop into serving bowls and enjoy!

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Notes:

• These can be frozen in kulfi/ popsicle moulds for chikoo kulfi.
• Use chikoo that are perfectly ripe and not overly ripe and mushy for best flavour.
• Instead of chikoo, you can use an equal amount of custard apple/sitaphal pulp to get sitaphal ice cream. Want to try mango, go ahead with mango pulp.

Thank you for stopping by! Cheers!